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Rye Bread with sourdough

What you need:
3 kg (1 ½kg) rye flour, water, salt, evt. sugar, yeast and beer

How you are doing:
If you don’t already have a sourdough you need to make one: Mix 1 ½ l of pure water with 1 ½ kg rye flour and 2 – 3 spoonfull of pure yogurt and leave it for 2 or 3 days in a warm place, covered with a clean cloth.

When the sourdough is ready then mix the sourdough with 1 kg of rye flour, ¾ l water and salt (about 2 teaspoon full) and leave in a warm place for another 24 hours. Then mix the dough with the remaining rye flour (probably about ½ kg).

You now have the possibility to remove about 250g of the dough to use as sourdough if you want to make rye bread again next week. Store the sourdough in an airtight container in the fridge.

Divide the dough and shape two bread. Leave in a warm place to raise for 1 or 2 hours, then brush the bread with water or beer and place in a cold oven. Turn the oven on at 200ºC and bake for about 90 minutes.

Fried slices of pork with fat (unsmoked bacon) and boiled potatoes with parsley sauce.

What you need:
A half to 1 kg of unsmoked bacon cut in slices as thick as your little finger, butter, flour, milk, salt, several handsfulls of fresh chopped parsley and potatoes.

How you are doing:

Peel and boil the potatoes. Heat a frying pan and put the slices of pork on the hot pan. Fry until the slices are golden on both sides. Pour the fat generated from the bacon in a cup or something and season the bacon with salt.
Then make the sauce. Melt two or three spoonfuls of butter on the pan and add flour. Mix the two ingrediens to an even hot paste.
Then comes the hard part of it: Add the milk little by little while stirring and still heating until an even sauce has been formed. How much milk you need depends on how thick you want your sauce. Then season with salt and add the chopped parsley.

Serve the bacon, the sauce and the boiled potatoes hot with a cold beer. Its just delicious!

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Published : 2. February 2011 - (Read 963 times)



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